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2. Prebiotic flours in dairy food processing: Technological and sensory implications

Author

Santos, Renata O, primary, Silva, Marcus Vinicius F, additional, Nascimento, Kamila O, additional, Batista, Aline L D, additional, Moraes, Jeremias, additional, Andrade, Marlon M, additional, Andrade, Luiz Guilherme Z S, additional, Khosravi-Darani, Kianoush, additional, Freitas, Monica Q, additional, Raices, Renata S L, additional, Silva, Marcia C, additional, Barbosa Junior, Jose L, additional, Barbosa, Maria Ivone M J, additional, and Cruz, Adriano G, additional

Published
2017
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3. Prebiotic flours in dairy food processing: Technological and sensory implications.

Author

Santos, Renata O., Silva, Marcus Vinicius F., Nascimento, Kamila O., Barbosa Junior, Jose L., Barbosa, Maria Ivone M. J., Batista, Aline L. D., Moraes, Jeremias, Andrade, Marlon M., Andrade, Luiz Guilherme Z. S., Raices, Renata S. L., Silva, Marcia C., Cruz, Adriano G., Khosravi‐Darani, Kianoush, and Freitas, Monica Q.

Subjects
FLOUR, PREBIOTICS, FOOD industry, DAIRY industry, SENSORY evaluation of dairy products, FUNCTIONAL foods
Abstract

This review aims to evaluate the prebiotic potential of vegetable flours in the manufacture of dairy products and their effects on technological and sensory properties. Overall, studies have shown positive results, not only with regard to the growth of the lactic and/or probiotic bacteria but also for sensory acceptance, rheological and physicochemical properties. In addition, integrated studies focusing on the development of dairy functional foods must be conducted in order to optimise the amount of flour to be added in each dairy food formulation and also to assess the impact of prebiotic flour addition on the intrinsic quality parameters of the dairy products. [ABSTRACT FROM AUTHOR]

Published
2018
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